Spiced Buttermilk Pie
Serves: 1 (9-inch) pie
 
Ingredients
  • 1⁄2 (14.1-ounce) package refrigerated piecrusts
  • 2 cups sugar
  • 1⁄4 cup all-purpose flour
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 4 large eggs
  • 1⁄2 cup unsalted butter, melted and cooled
  • 1⁄2 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • Buttermilk Whipped Cream (recipe follows) and maple syrup, to serve
  • Garnish: ground cinnamon
Instructions
  1. Position oven rack in bottom third of oven. Preheat oven to 400°.
  2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch cast-iron pie plate or skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze until firm, about 15 minutes.
  3. Top crust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust is dry to the touch, about 5 minutes more. Let cool slightly. Reduce oven temperature to 325°.
  5. In a large bowl, whisk together sugar, flour, salt, cinnamon, ginger, and nutmeg. Whisk in eggs, melted butter, and vanilla until well combined. Slowly whisk in buttermilk just until combined. Pour into prepared crust.
  6. Bake until edges are set, center still jiggles slightly, and an instant-read thermometer inserted in center registers 200°, about 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely in plate or skillet on a wire rack. Refrigerate until cold, 4 to 6 hours.
  7. Top pie with Buttermilk Whipped Cream, and drizzle with maple syrup just before serving. Garnish with cinnamon, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/spiced-buttermilk-pie/